Fire alarm..... down right crazy Mac salad

Serves: 10

2 cups Plain yogurt
3/4 tsp. Crushed red pepper flakes
3-1/3 cup Macaroni pasta
3/4 tsp. Sriracha sauce
3 cups Sharp Cheddar cheese
3 Tbsp. & 1 tsp. Relish
3 1/4 Tbsp. Jalapeño peppers
1 pkg. (16 oz) Frozen peas
1 pkg. (16oz) Frozen corn
1-3/4 cup Chicken breast halves, cooked boneless (shredded)
1 3/4 tsp. Salt
3/4 cup & 3 Tbsps. Chopped pecans * omit if allergic to tree nuts
1 1/4 cup Dried cranberries

 Directions:
Blend together yogurt, Sriracha sauce, relish, crushed peppers, jalapeño peppers.
 Then add salt before tossing together the remaining ingredients. Adding the cheese and cranberries last, the stir again to blend and Enjoy!

Gotcha pancakes

Serves: 12


Batter up Station:

 2 1/4 cup flour
 3 Tbsp. Sugar
 3 tsp. Baking powder
 3/4 tsp. Baking soda
 3/4 tsp. Salt
1 7/8- 2 1/4 cups milk
 3 eggs
3 Tbsps. Vegetable oil
1 1/2 tsp. Bourbon extract

Directions:
Sift together first three ingredients (to prevent lumps). In a separate bowl, mix egg and milk, then add it to flour mix, stirring until just smooth. Then stir in butter. If you want to mix it up, throw in blueberries, a tiny dice of apple, or bits of banana. Grease a griddle or nonstick pan with a little vegetable oil. Heat pan on medium for about ten minutes. Pour batter to form pancakes. Cook first side until bubbles form on top, about three minutes; then flip and cook other side until it's brown, about two minutes. 

*BUDGET ALERT: you can use store brought pancake mix

Butterscotch streusel topping:

2 Tbsp. Butterscotch chips
2 Tbsp. Butter, soften
2 Tbsp. Brown sugar
 1/4 cup flour

 Directions:
Place small saucepan on medium heat, add the butter, butterscotch chips, sugar and stir until its melted.
Then pour into a small bowl and blend with the flour, then drizzle over pancakes and Enjoy!

Simply morning refreshment

 2 cups water
2 lemons squeezed
 Slice of lemon
 Few sprigs of fresh mint

 Directions:
 Leave on your counter over night.
 Drink 2 cups in the morning, on an empty stomach.

wedding Style Chilli

Serves: 24

Meat Station:

3 lbs. Lean ground turkey
6 eggs, slightly beaten
12 Tbsps. Breadcrumbs
6 Tbsps. Parmesan cheese
3  tsps. Dried Basil
3 tsps. Onion powder

Chilli Station:

2  15-ounce  Red Kidney beans
2-3 medium onions, chopped * omit if allergic
1 bell pepper, chopped
1-2 cloves of garlic, chopped
12 cups chopped spinach
2 finely chopped carrots
1/2 tsp. Oregano
1/4 tsp. Cumin
2 6-ounce cans tomato paste
1 1/2 qt. Water
2-3 Tbsps. Chilli powder
34 1/2 cup chicken broth or vegetable broth
3 cups Orzo pasta, uncooked
Salt and pepper (to taste)
6 to taste Parmesan cheese

Meatball directions:
In medium bowl combine, meat, eggs, breadcrumbs, cheese, basil, onion powder; shape into 3/4 meatballs.
In large saucepan, heat broth to boiling; stir in Spinach, Orzo pasta, Carrots & meatballs. Return to boil; reduce heat to medium. Cook at slow boil for ten minutes or until Orzo is tender. 

Chilli directions:
Add the meatball mixture into the onions, bell pepper, garlic, oregano, cumin, tomato paste, water.
Salt, pepper and chili powder; mix well. Simmer for 1 1/2 hours and add in the meatball mixture stirring occasionally. Stir in Red Kidney beans. Simmer for thirty minutes longer, adding water to desire consistency.
Serve with additional grated Parmesan cheese on top, and Enjoy!

Bobbin for cherry pie

Serves: vary
* This recipe vary according to the size of the slice you want.
Which leave the measurements up to you, but you don't want to over fill this pie.

Graham cracker pie shell (no bake shell)
Chocolate pudding (store brought)
Cherry's (drain any juices)

Directions:
 Pour some of the pudding into the bottom of the pie.
Then layer cherry's over the pudding, adding more pudding over.
And freeze until its no longer Jiggly, and serve.

Question:

 What's your best way to top a pie?  

Lemon- Ginger lozenge

”Living Better Cafe" has a very generous heart for all of my follower as well as my new comer.
Here I want everyone feeling better about themselves, as summer is one of those seasons, where everyone is feeling a little bit under the weather. This recipe here should help cure some elements, regardless of the matter. Chins up and get well soon!

Serves: vary

1/2 cup sugar
1/3 cup light corn syrup
1 cup water
2 Lemon Ginger tea bags
 Food coloring
Powder sugar

 Directions:

 Steep the herbs in 1 1/2 cups of water. To "steep" herbs is to allow them to soak in the water for some time in order for the natural flavors and oils to be released. Some suggestions for individual herbs are given below. The amounts and proportions are up to you, but follow the guidelines. Mix sugar, corn syrup and the herbal tea. Cook over low heat, stirring until sugar is dissolved and mixture boils. Continue boiling without stirring until the mixture begins to crystallize. Reduce heat, wash away crystals from the side of your pan with a damp cloth. Remove from the heat after a few minutes. Add food coloring, if desired; but not recommended from what it is made out of. Try Natural food coloring instead of the most commonly used Artificial Food Coloring.
Drop some of the mixture from the tip of a spoon onto a greased surface or into prepared hard candy molds.
Allow to harden and cool completely before removing. Roll the candies in powdered sugar and wrap in plastic wrap or waxed paper for storage. Eat one lozenge when feeling a cough coming on.

Peppermint tea Popsicles

Serves: Vary

 1/2 cup peppermint tea
 2 cups sugar
 2 cups water
 2 tea bags
 Directions:

Boil water then place 2 tea bag into water.
And allow to steep for 5-10 minutes.
 Then add sugar & stir to make sure it dissolve, pour into Popsicle mold & freeze.